Fish Piccata with Raisins

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Cooking time: About 20 minutes
Prep time: About 10 minutes

Makes: 2 servings

    

Ingredients

• 1/2 lb.    fish fillets (I use tilapia)
• 1/4 cup    bread crumbs
• 1 t.         corn starch
• 2 T.         mild olive oil
• 1/4 cup    white wine
• 2 t.         flour
• 1 t.         capers
• 1 T.         raisins
• 1/4 cup    water ( or broth )

    

Directions

1. Mix bread crumbs and corn starch. Coat fish with it.
2. Heat frying pan until water drops sizzle. Add 1 T. olive oil. Fry fish 4 minutes over medium heat.
3. Gently turn fish and fry another 2 minutes.
4. Add wine, cover and steam 4 minutes.
5. Remove fish to warm plates, top with pan drippings and keep warm.
6. Wipe out pan, reheat and add 1 T. olive oil.
7. Add flour and cook, stirring constantly for 5 minutes until the flour turns caramel color.
8. Add water, capers and raisins. Cook while stirring 5 minutes on low heat to thicken.
9. Serve fish and top with piccata sauce.

Inspired by a recipe in the October 20, 2010 San Francisco Chronicle.

 

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